Super Simple Salad Food

SUPER EASY SALAD

Super Easy Salad image

This salad is so easy to make you won't believe how good it tastes! I usually serve it with sandwiches and an ice-cold drink for a light, warm-weather meal. The soft, crisp green of the cucumber complements the brilliant whites and reds of the radishes, making a very pretty, creamy salad.

Provided by JenSmith

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 7

Ingredients

2 medium cucumbers, quartered and thinly sliced
1 medium onion, chopped
1 bunch radishes, thinly sliced
¾ cup mayonnaise
½ cup Ranch dressing
salt to taste
ground black pepper to taste

Steps:

In a bowl, toss together the cucumbers, onion, and radishes. In a separate bowl, mix the mayonnaise and Ranch dressing. Season with salt and pepper. Mix into the vegetables. Chill in the refrigerator at least 2 hours before serving.

Nutrition Facts : Calories 316 calories, Carbohydrate 6.5 g, Cholesterol 15.9 mg, Fat 32.3 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 355.2 mg, Sugar 3.2 g

SUPER SIMPLE CHICKEN SALAD

Super Simple Chicken Salad image

I've always loved chicken salad and had been thinking of several different ways to make it. This is super simple and you could certainly add other things that you like in your chicken salad such as peppers or other vegetables. This tastes best on a hamburger bun.

Provided by AppleEnt

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 (4 1/2 ounce) can white chicken meat packed in water, drained
1/4 cup light mayonnaise
1 stalk celery, chopped
1 green onion, chopped to desired size

Steps:

Place chicken in a bowl and break up chunks. Add mayonnaise, celery and onion. Mix well. Serve on bread or desired way.

Nutrition Facts : Calories 445.6, Fat 30.2, SaturatedFat 5.9, Cholesterol 84.8, Sodium 684.8, Carbohydrate 8.4, Fiber 1.1, Sugar 3.6, Protein 33.2

SUPER SIMPLE POTATO SALAD

Super Simple Potato Salad image

This is a recipe I learned from my mother. It is tasty and simple with a real down home feel. There are few ingredients, but the flavors mesh perfectly without tasting too "busy". I hope you enjoy. Quick tip: Peel and quarter potatoes before boiling if you are in a hurry. It takes a little bit of the flavor away from the spuds, but saves tons of time in cooling and prep! You could also boil spuds the night before and leave them in the fridge overnight--that's what I do!

Provided by momo mom of 2

Categories Potato

Time 55m

Yield 10 cups, 12-14 serving(s)

Number Of Ingredients 9

Ingredients

10 whole potatoes (6 or 7 bakers)
4 hard-boiled eggs, cooled and peeled coarsely chopped
one small can sliced olive (optional)
1 cup chopped sweet onion (may substitute green onions)
1 cup chopped banquet dill pickle (may use other dills but I prefer banquet)
3 stalks celery, chopped (or sliced, again optional)
1 1/2 cups mayonnaise (use less if you prefer)
3 tablespoons yellow mustard (to taste)
2 -3 dashes Tabasco sauce (optional)

Steps:

Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted).
Once potatoes are cooled, peel and coarsely chop.
In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well.
Add mayonnaise 1/2 cup at a time. Mix well until desired texture.
Add mustard to taste.
Add Tabasco to taste.
Chill 30 minutes to overnight.
Enjoy.

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